Ingredients
- All-Purpose Flour: 3 cups
- Warm Water (105-115°F): 1 1/4 cups
- Active Dry Yeast: 2 1/4 teaspoons
- Granulated Sugar: 1 tablespoon
- Kosher Salt (for dough): 1 teaspoon
- Baking Soda: 1/2 cup
- Coarse Sea Salt (for topping): 2 tablespoons
Instructions
- Step 1: In a large bowl or stand mixer, dissolve the yeast and sugar into the warm water and let stand for 5-10 minutes until foamy. Add the flour and kosher salt, then mix until a shaggy dough forms. Knead by hand or with a dough hook for 6-8 minutes until the dough is smooth and elastic.
- Step 2: Place the dough in a lightly oiled bowl, turn to coat, cover loosely with plastic wrap, and let rise in a warm place for 60-90 minutes, or until the dough has doubled in size.
- Step 3: Punch the dough down gently, divide it into desired portions (loaves or rolls), and shape accordingly. Preheat your oven to 400°F (200°C). In a large pot, bring 8 cups of water and the 1/2 cup of baking soda to a rapid, rolling boil.
- Step 4: Carefully drop one piece of dough at a time into the boiling soda bath, boiling each piece for approximately 30 seconds total, flipping halfway through. Use a slotted spoon to transfer the dough to a parchment-lined baking sheet, allowing excess water to drain.
- Step 5: Using a sharp knife or bread lame, score a shallow slash or "X" on the top of each piece of bread immediately after the bath, then sprinkle generously with coarse sea salt.
- Step 6: Bake the pretzel bread for 18–25 minutes (depending on size) until the crust is deep mahogany brown. Let cool slightly on a wire rack before serving.
Notes
- For short-term storage, keep the bread at room temperature in a loosely sealed paper bag; storing in plastic will quickly soften the desirable crunchy crust.
- To revive day-old pretzel bread and restore its crisp exterior, reheat loaves or slices briefly in a 350°F (175°C) oven for 5 to 7 minutes before serving.
- Serve this versatile bread alongside hearty German mustard and thinly sliced sharp cheddar, or slice rolls and use them as the base for robust sliders.
- The quality of the deep mahogany crust depends entirely on the alkalinity of the soda bath; ensure the solution reaches a vigorous, rolling boil before immersing the dough pieces.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American